Preventing Food Borne Illnesses

Common foods that people eat everyday can make them sick—both temporarily and long-term. In some cases, illnesses that stem from contaminated food can lead to death. Bacteria like E. Coli and Salmonella are among the most common agents that lead to food-borne illness. They hide in everything from beef and poultry to fruit and vegetables. The following text explores recommended measures to guard against food-borne illness.

Beef, chicken, pork, eggs, dairy products, basil, lettuce, cantaloupe—these are just a few foods that are common carriers of dangerous germs. Some of the most common pathogens include Campylobacter, E. coli, and Salmonella enteritidis. Contamination from Camylobacter can lead to severe cramping and diarrhea. E. coli has been known to lead to kidney failure and death, but typically induces bloody diarrhea. Salmonella also leads to diarrhea, cramping, and even fever; in some cases, especially those in high risk groups like the elderly, it can lead to death. Severe vomiting can also result from contamination with these and other pathogens.

The first step consumers should take to decrease their risk of contracting food-borne illness, or food poisoning, is to be vigilant about following expiration dates. Check dates in stores before purchasing; never assume that the store has discarded past-date goods. It is safest to dispose of any food that is past its date of expiration. While in the store, inspect items carefully. Eggs should be clean and free of any cracks. Avoid any foods with mold-spots or that do not appear fresh. Vegetables should not be slippery or contain mold. It can help to smell the foods before you purchase them in order to avoid any items that smell unusual.

Washing many food items—particularly fruits, vegetables, and poultry—is an essential step to guard against food-borne illness. For this reason, never eat produce items in the store. It is also best to wash packaged items that have been pre-washed. Parsley and lettuce are more difficult to clean than carrots, for example, but greater care must be taken to thoroughly wash these items before ingesting for the best protection from food poisoning. Pathogens are known to hide in cabbage leaves as well as in prepackaged salad mixes. Pesticide residue as well as germs can lie on the surface of produce so it is best to wash all—including the skins of fruits like watermelon or cantaloupe.

Often, eating particular foods raw can pose an increased risk of illness. Eggs and chicken are typical culprits that, when eaten raw, can lead to illness. Heat helps destroy the bacteria so cooking the items is an essential step. Even raw cookie dough can pose an increased threat because of the inclusion of its raw eggs. Cook eggs thoroughly to kill any dangerous bacteria that may be present. Unpasteurized juices can also pose a risk.

Maintaining clean kitchen surfaces is also an important safeguard along with hand washing. Be sure to wash hands after handling raw chicken. It's important, however, to wash hands prior to handling any foods so that any germs you may have inadvertently picked up on your hands do not get transferred to food. Sinks, stovetops and counters must also be cleaned regularly and disinfected. Change dishtowels each day too and run kitchen sponges through the dishwasher to decrease their likelihood of harboring dangerous germs.

Following these tips can help minimize the risk of incurring food-borne bacteria. If a food-borne illness is suspected, contact your healthcare provider for the best means of combating the symptoms. Pregnant women, very young children, and the elderly should be in touch with a physician immediately upon the first signs of illness.


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